Lamb and Redcurrant

Jul 11, 2015 by

Sometimes I think of unusual food combinations and never know if I have subliminally absorbed them or if they are a genuine Eureka moment. Usually it happens when I am trying to think of something different to do. I had bought diced new season’s lamb as it was good value.  I was in redcurrant mode as had been picking mine and also had made redcurrant liqueur. I remember a couple of years ago Googling redcurrant recipe ideas and thinking there was a real dearth. Oh there were lots of baking ideas but nothing to really showcase how versatile these little berries are.

So if you can make a redcurrant chutney to serve with lamb and other type sauces why not cook them together? 
Lamb and Redcurrant 
600g diced lamb
2 onions finely diced
2 cloves of garlic crushed
1 red and 1 small yellow chilli finely sliced with seeds
1 good sized piece of ginger finely chopped
4 good big teaspoons of cumin seed
good pinch of salt
1 star anise
250 ml chicken or beef stock
packet of spinach
two good handfuls of redcurrants
1 small red pointy pepper
Tomato puree
Brown the lamb pieces. Remove and save.  Add the cumin seeds to the pan. When they have toasted for a minute or so, deglaze pan with some water, add to the meat. Fry the onion, garlic, chilli and ginger until softened and golden. Add the salt. Put the onion mix and the meat into a casserole. Add the star anise, the chicken stock, a squeeze of tomato puree. 
Simmer for an hour or so and add the chopped pepper and redcurrants. Continue to simmer until the lamb is tender. Finally add some sliced spinach and just wilt.
Garnish with redcurrant.

Sometimes my ideas just work. This is one of those times.

And if you fancy a boozy idea why not try this? Redcurrant liqueur.

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